酒类酒球菌31MBR β-D-葡萄糖苷酶超声提取工艺优化  

Optimization of ultrasonic conditions for β-Glucosidase extraction from Oenococcus oeni 31MBR

作　　者：董梅[1] 李亚辉[1] 樊明涛[1] 李爱霞[1] 王盼雪[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品工业科技》2014年第5期163-166,171,共5页Science and Technology of Food Industry

基　　金：国家葡萄产业技术体系专项(nycytx-30-ch-03)

摘　　要：为了更有效地提取β-D-葡萄糖苷酶,在单因素实验基础上,通过响应面分析优化了酒类酒球菌31MBRβ-D-葡萄糖苷酶的提取工艺,确定了利用超声波破碎细胞提取β-D-葡萄糖苷酶的最佳条件如下:破碎时间20min,破碎功率130W,菌体浓度OD600=2.0。在此条件下得到的31MBR粗酶液的总酶活为13.89U,明显高于反复冻融法和玻璃珠破碎法所得粗酶液的酶活。超声波破碎可以有效地提取酒类酒球菌葡萄糖苷酶,运用响应面分析方法优化超声波破碎条件是可行的。In order to extract β-D-Glucosidase from Oenococcus oeni 31MBR effectively, response surface methodology was used to optimize ultrasonic conditions on the basis of single factor test.The results showed that optimum conditions were.ultrasonic time 20min, ultrasonic power 130W, and the cell concentration about OD600= 2.0. Under such conditions,total β-D-glucosidase activity from 31MBR was about 13.89U,which was higher than repeated freezing and melting and glass-bead. β-D-Glucosidase could be extracted from Oenococcus oeni effectively by ultrasonic, and it was feasible to optimize ultrasonic extraction conditions using response surface methodology.

关 键 词：超声波破碎 葡萄糖苷酶 酒类酒球菌 

分 类 号：TS261.1[轻工技术与工程—发酵工程]